Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

2 tbsp cocoa powder

Method

Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin.

Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.

Remove the pan from the heat.

Break the eggs into the bowl and whisk with the fork until light and frothy. 5 Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.

Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25-30 mins.

Remove and allow to cool for 20-30 mins before cutting into wedges and serving.

Made this tonight as a dessert for some friends. Followed the tips in the comments about reducing the amount of sugar and it was lovely! Minimal work required (I prepped everything a few hours in advance and just threw it in the oven when I wanted) and wonderfully gooey with a nice crust. So divine considering it was mostly storecupboard ingredients.

I cooked this cake with two of my grandchildren (7 & 9). They read and followed the recipe as it says. The only thing we changed was maple syrup instead of golden syrup. I don't know why some people had problems with it. The middle is supposed to be sunk because it is a brownie. It was delicious, gooey and superb, just like the picture. Excellent to make with children.

Sorry, but this recipe didn't work at all! I'm not going to lie, every single recipe I get off this website has completely failed. I tried a Victoria Sponge recipe off here, and it went runny and wouldn't cook. I had the same problem with this cake. My friends say they got a pancake recipe off this site, and they say that went wrong.

I've just made this as I wanted a good brownie recipe to add to my growing "favourite recipe" list. It's gorgeous!!!!! I used salted butter, dark chocolate and cut out 25g of sugar... Also, I did not use the golden syrup. I added walnuts and, I have to say, they are divine!!!! Next time I may try cutting out another 25g of sugar, more from a health point of view than anything else, as I have just demolished half the cake myself!!! The perfect balance between goo and chewiness!!

yes agree with the others, no need for such a massive amount of sugar. 100g caster and 75g of brown is more than enough. Theres still room to lose more in fact. The only thing I would say is to maybe make sure that the mixture is cooler before adding the eggs to avoid tiny scrambled bits. Ill also sift my flour next time to avoid lumps

Have made this twice over the long weekend as it's been such a hit!! I took the tips of other reviewers and cut way back on both caster and brown sugar, I never measure stuff but aimed for about two thirds of the quantities the recipe suggests and it's plenty sweet enough. I also accidentally used maple syrup instead of golden one time but it still tasted fab. Try to eat this asap once cooked as it loses its gooey middle fairly quickly - this doesn't affect the taste but I personally like a squidgy middle and prefer it warm. I served with some good quality vanilla ice cream and fresh strawberries and it looked and tasted great! The second time I topped it with decorative chocolate balls which made the top lovely and crunchy for another texture and also looked pretty. A super quick and easy recipe which is easy to tweak and personalise with a bit of practice - saved to my favourites!!

Amazing, use this for brownies as well- whole family loved them and this is the 3rd time i have made it. I only use 100g caster sugar and 75g light brown sugar otherwise it is wayyyyyy too sweet for my liking- served with raspberries, double cream and icing sugar. recommend it for entertaining. also its great when gooey in the middle ....mmmm

Really delicious, I've made this several times as a brownie rather than cake and get lots of compliments. I recently made a low gluten version - Use 100g almond flour, 2 tbsp regular flour and don't bother adding any sugar (just tbsp syrup and milk chocolate). Only 15 mins to cook. Delicious. x

i'm quite inexperienced and this was my first time making brownies, i was a bit worried as the butter in the first stage all came to the top of the pan and made the mixture quite watery, however i carried on and hoped for the best. the brownie cake was amazing! will make again and probably one of the better brownies i have ever had, chewy in the centre too!! delicious

Pages

Questions (11)

Shirley Valentine29th Jul, 2016

I would like to make this today for my son's birthday. Can I omit the golden syrup as I don't have any at present and won't have time to buy any? I'd also like to reduce the sugar content somewhat and was wondering if it would have any negative outcome? Many thanks.

Hi Shirley, it looks like we missed your son's birthday deadline but hope you were able to find a suitable solution for the cake. In answer to your questions, baking is a bit of a science and swapping or reducing ingredients often gives very different results. In this case, we would suggest cooking the brownie as suggested but for a chocolate cake with a lower sugar content, try this low sugar chocolate cake:

http://www.bbcgoodfood.com/recipes/squidgy-chocolate-sandwich-cake

There are more tips here too if you'd like to try your own baking experiments:

Have made this a couple of times and really struggle to get the mixture smooth as its melting on the hob, it seems to split almost straight away so the sugar never dissolves and the butter just seems to separate. Am I heating it for long enough? As soon as it starts to seperate I panic and take it off the heat. The end result is always gritty in the centre.

Hi papoo2u2, thanks for getting in touch and sorry to hear you're not having success with this recipe. It sounds like the heat could be too high when you're melting the ingredients together, do make sure it's on a low heat and you stir it as it's melting to bring everything together. Let us know how it goes if you decide to try this recipe again.

I just made these, making them was easy and all - but the completely got stuck to the bottom of the pan - despite loosening them from the sides, the whole brownie cake broke while taking it out - did this happen to anyone else? How can it be avoided please?

Hi there, thanks for getting in touch. To avoid this, you need to make sure your tin is greased really well with sunflower oil or butter. Better still, line the tin with non-stick parchment first to ensure it comes out easily. Best wishes, BBC Good Food team

Hi,I was having some trouble following the recipe directions particularly because I live in the US and I'm not familiar with fan assisted gas ovens. Would you be able to help me make the right conversions? Thanks :)

Reader offer: £40 off delicious meals

Reader offer: £10 off + 2 free craft beers

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Follow us

This website is made by BBC Worldwide.

BBC Worldwide is a commercial company that is owned by the BBC (and just the BBC). No money from the licence fee was used to create this page. The profits we make from it go back to BBC programme-makers to help fund great new BBC programmes.